The Three Wonder Grains

Quinoa

Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Amaranth

This South American super crop has been cultivated for over 8000 years. It was a staple food of the ancient Aztecs, who believed that the grain had supernatural powers. Amaranth was deeply integrated in their religious practices and dominated their daily lives. Hence, upon conquering the Aztec nation, the Spanish conquistadors banned the cultivation of amaranth – deeming the practice un-Christian. But amaranth continued to grow wild, remaining nutritionally intact, and was since ‘rediscovered’ in the 1970’s with the rise in health consciousness. Amaranth is a complete protein superhero, rich in lysine, copper, manganese, magnesium and phosphate. It is a great source of iron and calcium, and is naturally gluten-free. This tiny grain with a mild nutty flavour is well suited to adding to soups, stews and casseroles.

Linseed (Flaxseed)

Linseed, also known as flaxseed, is recognized as one of today’s “superfoods”. This nutrition powerhouse is rich in essential fatty acids (omega 6 and 3), which strengthen the immune system and cleanse the arteries – benefits which can be accessed when the seed is ground. It is also a good source of fibre, protein, B vitamins, magnesium, potassium and zinc. What’s more, it is low in saturated fats and calories and has ‘zero’ cholesterol. Its pleasant, nutty taste lends another flavour dimension to salads, soups, yoghurts, cereals and baked goods.